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EP0786943B1 - Compositions d'enrobage de cremes glacees - Google Patents

Compositions d'enrobage de cremes glacees Download PDF

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Publication number
EP0786943B1
EP0786943B1 EP95933418A EP95933418A EP0786943B1 EP 0786943 B1 EP0786943 B1 EP 0786943B1 EP 95933418 A EP95933418 A EP 95933418A EP 95933418 A EP95933418 A EP 95933418A EP 0786943 B1 EP0786943 B1 EP 0786943B1
Authority
EP
European Patent Office
Prior art keywords
ice
fat
fats
cream
composition according
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP95933418A
Other languages
German (de)
English (en)
Other versions
EP0786943A1 (fr
EP0786943B2 (fr
Inventor
Frederick William Cain
Helga Manson
Jeroen Van Straalen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Loders Croklaan BV
Original Assignee
Loders Croklaan BV
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Filing date
Publication date
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Application filed by Loders Croklaan BV filed Critical Loders Croklaan BV
Priority to EP95933418A priority Critical patent/EP0786943B2/fr
Publication of EP0786943A1 publication Critical patent/EP0786943A1/fr
Publication of EP0786943B1 publication Critical patent/EP0786943B1/fr
Application granted granted Critical
Publication of EP0786943B2 publication Critical patent/EP0786943B2/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/322—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Definitions

  • ice-cream coatings are based on lauric fats.
  • Preferred lauric fats applied for this purpose are coconut oil and palm kernel oil or fractions thereof.
  • such fats in particular the coconut oil-based fats, have drawbacks when applied in ice-cream coatings.
  • SAFA-level i.e. the total of saturated fatty acids and trans-unsaturated fatty acids is very high (90-100%)
  • SAFA-level i.e. the total of saturated fatty acids and trans-unsaturated fatty acids is very high (90-100%)
  • This waxiness problem was considered as a severe problem and much effort has been invested in order to overcome this problem; however, so far this effort did not lead to a satisfactory and economically feasible solution.
  • S 2 Ln mainly consist of SSLn are useful for frozen desserts.
  • these fats are illustrated; i.e. in ice-cream-in sugar corn cup; as cub-like chocolates in ice-cream and as ice-cream bars containing a chocolate centre.
  • our invention concerns ice-cream coating compositions, containing a fat with the following triglyceride composition:
  • S can be any saturated fatty acid with 16-24 C-atoms
  • Very suitable fats are based on fats wherein the C 16:0 : C 18:0 weight ratio is more than 5.0, preferably more than 8.0.
  • U in above definition could be any mono- or poly unsaturated fatty acid with at least 18 C-atoms. This thus includes both cis and trans unsaturated fatty acids. However, we prefer to use the cis-isomers, as those are considered to be healthier than the trans isomers.
  • the solid fat-content of those fats at 25, 20 and at 0°C is important.
  • Those fats therefore preferably have a S.F.I. (measured by NMR-pulse, not stabilized) at the temperature indicated of:
  • the triglyceride-compositions that we apply can be made by synthetic routes, e.g by chemical or enzymatic (inter)esterification of appropriate starting materials. Examples thereof being: glycerol, monoglycerides, diglycerides and triglycerides, which can be converted with the appropriate fatty acids, fatty acid esters, anhydrides, or other triglycerides. However, a far more convenient route for the preparation is by using natural fats or fractions thereof.
  • triglycerides in our compositions, wherein the triglycerides are a blend of fats A and B, wherein fat A is a fat with an SUS-level of more than 50 wt%, preferably more than 70 wt% and fat B is a liquid fat with an (U 2 S + U 3 ) content of more than 35 wt%, preferably more than 55 wt%, while the weight ratio U 2 S : U 3 in fat B preferably is more than 1.0.
  • fats A and B can be derived from natural fats, in particular from palm oil, cocoa butter, illipe and shea. The use of palm oil base triglycerides is preferred, because of its availability and its price.
  • part of our invention is also an ice-cream coating, comprising sugar, fat and optionally one or more of the following components: cocoa powder, milk components and emulsifiers, wherein the fat at least partly consists of the fat defined above.
  • ice-cream coating having the following composition
  • our invention also comprises the use of a fat in ice cream coatings, wherein a fat with the composition as defined above is applied in the coating in order to avoid waxiness.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

On obtient des compositions d'enrobage de crèmes glacées possédant une texture moins cireuse, en utilisant en tant que matière grasse les compositions triglycérides suivantes: moins de 10 % de SSS, 25 à 80 % de SIS; 2 à 20 % de SSI; 8 à 60 % de (SSI + ISI), moins de 10 % de I3, S représentant l'acide gras saturé C16-C24, I représentant l'acide gras insaturé C18+, tandis que le rapport pondéral des saturés C16:C18 des triglycérides est supérieur à 2.0.

Claims (10)

  1. Composition d'enrobage de crème glacée, contenant une graisse avec la composition de triglycérides suivante :
    SSS : < 10% en poids, de préférence < 5% en poids, surtout < 3% en poids ;
    SUS : 25 à 80% en poids, de préférence 35-75% en poids ;
    SSU : 2 à 20% en poids, de préférence 5 à 18% en poids ;
    (SUU + USU) : 8 à 60% en poids, de préférence 12 à 25% en poids,
    U3 : < 10% en poids, de préférence < 5% en poids.
    dans laquelle S = acide gras saturé avec 16 à 24, de préférence 16 à 18 atomes de carbone et U = acide gras insaturé avec au moins 18 atomes de carbone, alors que le rapport pondéral C16:0 : C18:0 des triglycérides est supérieur à 2,0.
  2. Composition d'enrobage de crème glacée selon la revendication 1, dans laquelle S = acide gras saturé avec 16 à 18 atomes de carbone, alors que le rapport pondéral C16:0 : C18:0 est supérieur à 5,0, de préférence supérieur à 8,0.
  3. Composition d'enrobage de crème glacée selon la revendication 1, dans laquelle U comprend C18:1 et C18:2 alors que le rapport pondéral SOS : SLnS est supérieur à 2,0, de préférence > 6,0 (0 = C18:1 et Ln = C18:2).
  4. Composition d'enrobage de crème glacée selon les revendications 1 à 3, dans laquelle les triglycérides montrent un indice de graisse solide (impulsion RMN, pas de stabilisation) à la température indiquée de :
    N0 > 50, de préférence > 60, surtout 70-90
    N20 > 20, de préférence > 35, surtout 40-70
    N25 = 0-40, de préférence 7-30.
  5. Composition d'enrobage de crème glacée selon les revendications 1 à 4, dans laquelle les triglycérides ont une teneur en acides gras saturés, plus l'acide gras trans insaturé, de moins de 80% en poids, de préférence moins de 70% en poids, surtout 50 à 65% en poids.
  6. Composition d'enrobage de crème glacée selon les revendications 1 à 5, dans laquelle les triglycérides sont un mélange de graisses A et B, la graisse A étant une graisse avec une teneur en SUS de plus de 50% en poids, de préférence plus de 70% en poids et la graisse B étant une graisse liquide avec une teneur en (U2S + U3) de plus de 35% en poids, de préférence plus de 55% en poids.
  7. Composition d'enrobage de crème glacée selon la revendication 6, dans laquelle les graisses A et B sont des fractions d'huile de palme.
  8. Enrobage de crème glacée, comprenant:
    25 à 60% en poids de sucre,
    20 à 70% en poids des triglycérides comme défini dans les revendications 1 à 7,
    0 à 30% en poids d'au moins un des composants choisis parmi la poudre de cacao, la protéine de lait, le lactose, l'émulsifiant, et un ou plusieurs arômes.
  9. Crèmes glacées enrobées, dans lesquelles l'enrobage a la composition selon la revendication 8.
  10. Utilisation d'une graisse dans les enrobages de crèmes glacées, dans laquelle on utilise une graisse avec la composition comme défini dans les revendications 1 à 7 dans l'enrobage afin d'éviter le caractère cireux.
EP95933418A 1994-09-30 1995-09-22 Compositions d'enrobage de cremes glacees Expired - Lifetime EP0786943B2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP95933418A EP0786943B2 (fr) 1994-09-30 1995-09-22 Compositions d'enrobage de cremes glacees

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP94202832 1994-09-30
EP94202832 1994-09-30
EP95933418A EP0786943B2 (fr) 1994-09-30 1995-09-22 Compositions d'enrobage de cremes glacees
PCT/EP1995/003750 WO1996010339A2 (fr) 1994-09-30 1995-09-22 Compositions d'enrobage de cremes glacees

Publications (3)

Publication Number Publication Date
EP0786943A1 EP0786943A1 (fr) 1997-08-06
EP0786943B1 true EP0786943B1 (fr) 1999-05-26
EP0786943B2 EP0786943B2 (fr) 2002-06-05

Family

ID=8217245

Family Applications (1)

Application Number Title Priority Date Filing Date
EP95933418A Expired - Lifetime EP0786943B2 (fr) 1994-09-30 1995-09-22 Compositions d'enrobage de cremes glacees

Country Status (9)

Country Link
US (1) US5939114A (fr)
EP (1) EP0786943B2 (fr)
JP (1) JP3614438B2 (fr)
KR (1) KR100392741B1 (fr)
AU (1) AU713549B2 (fr)
CA (1) CA2199827C (fr)
DE (1) DE69509914T3 (fr)
WO (1) WO1996010339A2 (fr)
ZA (1) ZA958237B (fr)

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JP3498623B2 (ja) * 1999-03-23 2004-02-16 不二製油株式会社 ハードバター及びその製造法
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US6818238B2 (en) 2002-03-11 2004-11-16 Nestec S.A. Coated ice confection
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IL151013A (en) * 2002-07-31 2003-12-10 Lior Halevy Frozen confectionery product and method of preparation
EP1419700A1 (fr) * 2002-11-18 2004-05-19 Unilever N.V. Produits alimentaires comprenant matière grasse et materiel comprenant de l'amidon et procédé pour leur fabrication
EP1419698B1 (fr) * 2002-11-18 2014-08-06 Unilever N.V. Blanchisseur particulaire comprenant de la matière grasse et procédé de préparation de produits alimentaires le comprenant
DE60203012T2 (de) * 2002-11-18 2006-02-09 Unilever N.V. Lebensmittel enthaltend Fett und Salz
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JP5461879B2 (ja) * 2008-04-30 2014-04-02 株式会社Ａｄｅｋａ 非ラウリン、低トランス及び非テンパー型ハードバター組成物
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JP6126480B2 (ja) * 2013-07-10 2017-05-10 日清オイリオグループ株式会社 冷菓用チョコレート
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Also Published As

Publication number Publication date
AU713549B2 (en) 1999-12-02
EP0786943A1 (fr) 1997-08-06
AU3609395A (en) 1996-04-26
WO1996010339A2 (fr) 1996-04-11
CA2199827A1 (fr) 1996-04-11
DE69509914D1 (de) 1999-07-01
WO1996010339A3 (fr) 1996-08-01
DE69509914T2 (de) 2000-01-20
JPH10506286A (ja) 1998-06-23
ZA958237B (en) 1997-04-01
KR100392741B1 (ko) 2003-10-17
US5939114A (en) 1999-08-17
JP3614438B2 (ja) 2005-01-26
DE69509914T3 (de) 2004-01-15
KR970705933A (ko) 1997-11-03
CA2199827C (fr) 2006-02-14
EP0786943B2 (fr) 2002-06-05

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